Enjoy this chilled Cucumber Soup as a refreshing summer appetizer or side dish. Made with garlic, jalapeno, yogurt, and olive oil, this easy recipe blends up in seconds and has playful and savory flavors.
Cucumbers are a surprisingly versatile kitchen staple; they can be pickled, sliced, spiralized, dipped, or chopped and added to almost any salad. I always use them for simple, yet flavorful salads, like my Asian Cucumber Salad, Copycat Din Tai Fung Cucumber Salad, and Thai Cucumber Salad.
For this reason, I almost always have leftover cucumbers sitting in my fridge. Instead of using them to dip in hummus, I’d much rather blend them up with a few aromatics and yogurt to make this refreshing soup!
Just like a cucumber gazpacho, this elegant soup is served cold. The fresh ingredients are simple, yet still produce luxurious and playful flavors. It’s a fantastic choice for dinner parties and can be served as an appetizer, side dish, or palate cleanser.
This cold and spicy soup is naturally vegetarian, gluten free, and can easily be made vegan with one simple ingredient swap. Just when you think it can’t get any better, the soup whips up in seconds using a blender and can be made days ahead of time. It’s a must-have when you’re hosting!
How to make cold cucumber soup:
Place the cucumbers, yogurt, olive oil, garlic, green onion, jalapeno, herbs, and lemon juice into a blender. Blend until smooth. Taste and add salt and pepper as needed.
Pour the finished soup into bowls and top each portion with chopped hazelnuts, a drizzle of olive oil, and extra diced cucumber. Serve and enjoy!
Should I serve this soup cold or warm?
Cucumber soup is typically served cold. When heated, cucumber loses its iconic earthy sweetness. In my experience, a warm cucumber soup tastes watery and bland, and is never as refreshing as this chilled version.
Tips and substitutions
- To make this cucumber soup vegan, replace the regular yogurt with plain plant based yogurt.
- I particularly love to sprinkle crushed nuts, croutons, diced cucumber or vegetables, microgreens, edible flowers, fresh herbs, or pepitas on the top of my cold cucumber soup.
- If you don’t have yogurt at home, use sour cream or buttermilk instead.
- For a heartier soup, try adding some cold shrimp or a variety of chopped veggies on top.
- If you don’t have a blender, make the soup in a food processor or blend it in a large bowl using an immersion blender.
Can I make it ahead of time?
Yes! You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. No heating required!
How long does cucumber soup last?
The leftovers will stay fresh in the fridge for up to 5 days. Just make sure to store them in an airtight container. I don’t recommend freezing it because the texture is never the same when it thaws.
Wine pairings for cucumber soup:
- Gruner Veltliner
- Sauvignon Blanc
- Pinot Gris
What to serve with cucumber yogurt soup:
- Homemade Croutons
- Rack Of Lamb With Herb Crust
- Crab Encrusted Halibut With Chili Cream Sauce
- Garlic Butter Steak Bites
- Grilled Shrimp Skewers
If you loved this cold Cucumber Soup recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More soup recipes:
- Slow Cooker Chicken Tortilla Soup
- Tomato Bisque Soup
- Healthy Potato Leek Soup
- Instant Pot Potato Soup
- Instant Pot French Onion Soup
- 2 large cucumbers (peeled, halved and seeded, then cut into large chunks (reserve some for garnish))
- 1 ½ cups plain Greek yogurt
- 1/4 cup olive oil (plus more for drizzling)
- 1 clove garlic (peeled)
- 1 green onion (root end trimmed)
- ½ jalapeno (seeded and rough chopped (optional))
- ½ cup packed mixed fresh herbs (like parsley, dill, tarragon, basil and cilantro)
- Juice of 1 lemon
- Salt and pepper (to taste)
- ⅔ cup hazelnuts (rough chopped)
- In a blender, combine the chopped cucumber with the yogurt, olive oil, garlic, green onions, jalapeno, herbs, and lemon juice. Blend until smooth. Season with salt and pepper, to taste. Cover and refrigerate for 2-3 hours, or until chilled.
- Taste and season the cucumber soup again as necessary just before serving.
- Pour the soup into bowls. Garnish with hazelnuts, diced cucumber and a drizzle of olive oil. Enjoy!